Delicious, Plant-Based Dishes (Part 1)
RECIPES AND PHOTOGRAPHS BY Kristel Matousek
Steamed Veggie Rice Bowls with Tofu
Serves 4
- 1 tablespoon toasted sesame oil
- 12 ounces pressed tofu, thinly sliced
- 1 tablespoon gochujang paste
- 2 teaspoons pasted ginger
- 1 tablespoon finely minced green onion
- 4 cloves garlic, pasted
- ¼ cup soy sauce, additional for serving
- ¼ cup brown sugar
- 1 red bell pepper, sliced
- 1 carrot, sliced
- 1 cup snap peas
- 1 bushel broccolini
- 2 cups cooked medium grain rice
- Sesame seeds, for garnish
Preheat sesame oil in a sauté pan over moderate heat. Add tofu and toss in oil to coat. Sauté tofu until slightly browned.
In a bowl, combine gochujang paste, ginger, green onion, garlic, soy sauce, and brown sugar. Stir to combine and dissolve sugar. Pour mixture over tofu in the pan and toss in sauce to coat. Cook to reduce sauce, approximately 2 to 3 minutes, stir occasionally to prevent scorching. Remove from heat.
In a steaming basket, covered with a lid, steam bell peppers, carrot, snap peas, and broccolini until tender but not mushy, approximately 5 minutes.
Divide rice into 4 servings and equally portion steamed vegetables and tofu among the 4 servings of rice. Garnish with sesame seeds, and serve warm with soy sauce.
Pesto Zucchini Noodles with Cherry Tomatoes
Serves 2
- 2 medium sized (1 pound) zucchini, spiralized
- 1 tablespoon water
- 6 tablespoons (3 fluid ounces) sun-dried tomato pesto
- 1 (1.5-ounce) package basil, stems removed, chopped
- 1 cup (5 ounces) cherry tomatoes, halved
- Fresh grated Parmesan, for garnish
Preheat a sauté pan over moderate heat. Add spiralized zucchini to the pan followed by a tablespoon of water and cover with a lid. Steam for 1 to 2 minutes. Remove lid and add pesto and basil leaves, tossing zucchini in pesto to coat. Serve warm with fresh cherry tomatoes, and garnish with grated Parmesan.
Preheat a sauté pan over moderate heat. Add spiralized zucchini to the pan followed by a tablespoon of water and cover with a lid. Steam for 1 to 2 minutes. Remove lid and add pesto and basil leaves, tossing zucchini in pesto to coat. Serve warm with fresh cherry tomatoes, and garnish with grated Parmesan.
Falafel Burger & Mediterranean Carrot Fries
Serves 4
Falafel Burger
- 1 cup (6.5 ounces) dried garbanzo beans
- Water, as needed
- 3 ounces onion
- 2 cloves garlic
- ½ cup (1.25 ounces) chopped cilantro
- ½ cup (1.25 ounces) chopped parsley
- 1 tablespoon lemon juice
- 1 tablespoon olive oil, additional as needed
- ¾ teaspoon ground cumin
- 1 teaspoon salt
- 4 brioche hamburger buns
- Butter as needed, for toasting buns
- 4 pieces green-leaf lettuce
- Plant-based Tzatziki sauce, as needed
- 12 slices cucumber
- 8 slices tomato
- 4 slices onion
Carrot Fries
- 4 large (10 ounces) carrots, batonnet cut
- 1 tablespoon oil
- 1 teaspoon za’atar
- ½ teaspoon garlic powder
- ½ teaspoon sumac
- ½ teaspoon salt
To make the burger, place garbanzo beans in a bowl and cover with water. Let beans soak overnight, or for a minimum of 8 hours. Strain off excess water and transfer to food processor followed by onion, garlic, cilantro, parsley, lemon juice, oil, cumin, and salt. Process until fully combined and uniform in consistency. Divide the mixture into 4 equal balls and press each into a patty shape, ½ inch in thickness.
Preheat oven to 375 degrees F.
Toss carrots in oil to coat, season with za’atar, garlic powder, sumac, and salt. Roast the carrots until tender but not mushy, approximately 25 to 30 minutes.
Place a frying pan over moderate heat. Add enough oil to coat the pan’s surface. Gently place patties into the pan and cook for 4 minutes on each side. Add additional oil to the pan as needed for even browning while cooking.
Toast the buns, cut-side down, in a frying pan over moderate heat, then assemble the burgers. Place 1 piece of lettuce on the bottom bun, followed by a cooked patty, tzatziki sauce, 3 cucumber slices, 2 tomato slices, 1 onion slice, and the top bun. Serve warm with carrot fries.
RECIPES AND PHOTOGRAPHS BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM